| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Tunisian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots; sliced into "pennies" |
| 4 |
ts |
Lemon juice |
| 1 |
ts |
Sugar |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
| 1 |
tb |
White vinegar |
|
|
Salt to taste (about 1/4 t) |
INSTRUCTIONS
DRESSING
Date: Sun, 7 Apr 1996 13:38:55 -0700 (PDT)
From: Crystalle Haynes <crystall@po.EECS.Berkeley.EDU>
This is inspired by (read: I tried the original recipe without oil and it
needed help..) a recipe in "The Fiery Cuisines" by Dave DeWitt & Nancy
Gerlach.
Mix up dressing in small bowl, adding enough water (about 2-3 T) to make it
runny enough to pour over carrots. Pour over carrots. This can be served
hot or cold (I think it is a bit better warm - I just nuke it in the
microwave).
You could also steam or blanch the carrots slightly to soften them up a
bit; since I used frozen carrots, this was not a problem.
FATFREE DIGEST V96 #97
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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